Rosemary-Roasted Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Roasting the potatoes for these mashers mimics a grilled quality. If the appetizer course goes long, just stir in a little hot water to revive the creamy texture; the seasonings will remain just as robust. Ingredients:
8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds) |
1 tablespoon olive oil |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
cooking spray |
3/4 cup hot water |
1/4 cup chopped green onion |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/4 teaspoon garlic powder |
1 (8-ounce) container low-fat sour cream |
Directions:
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425° for 30 minutes or until tender.
3. Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately.
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